If you're looking for a delicious and decadent keto cheesecake recipe, look no further! This recipe is easy to follow and results in a creamy and delightful keto cheesecake with a delicious buttery crust that will satisfy your sweet tooth.
If you are eating a keto diet and getting tired of basic keto recipes for fat bombs but need to make sure to stick to your daily net carbs, you will love this low-carb cheesecake!
It's just as delicious as a regular cheesecake but uses a low carb sweetener with sugar alcohols, so you don't need to worry about any added sugar.
❤️ Why you'll love it
This keto cheesecake recipe is very easy to follow, and it is very decadent. The keto cheesecake filling is creamy and delicious, and the crust is buttery and delicious.
This recipe is excellent for the holidays or for a simple dessert at home. And you can share it with all members of your family!
🥘 Equipment Used
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🧾 Ingredients Used
For the crust:
- Almond meal: You can use almond flour or ground almonds.
- Crushed pecans halves: You can also use walnuts or hazelnuts.
- Swerve: You can also use your favorite powdered sugar-free sweetener in place of sugar. Erythritol, monk fruit sweetener, or an erythritol blend would work well in this recipe.
- Melted butter. Make sure to use real butter and not margarine.
- Cinnamon powder: for more flavor!
For the filling:
- Softened cream cheese. This is the main ingredient of your cheesecake. Make sure to use full-fat cream cheese for the best results.
- Sour cream: You could also use heavy whipping cream or plain Greek yogurt.
- Large eggs: It's important to use room temperature eggs so that they incorporate well.
- Vanilla extract: You could also use vanilla essence.
🔪 How To Make This Recipe
Make the crust:
- Preheat your oven to 350F.
- Grind the nuts using a food processor. Add the almond meal, ground pecans, ground cinnamon, and swerve to a large bowl and mix thoroughly.
- Pour in the melted butter and mix.
- Line the bottom of an 8-inch spring pan with parchment paper.
- Pour the crust mixture into the pan and press it down, with a bit on the sides.
- Bake for 10 minutes.
Make the cheesecake filling:
- Add the cream cheese to a large bowl and mix till fluffy.
- Add the sour cream, lemon juice, sweetener, and vanilla extract to a large bowl and mix using a hand mixer. Add the eggs one by one and mix together.
- Pour the cheesecake batter into the springform pan with the crust and place in the center rack of the oven. Bake at 350F for 40-50 minutes.
- When the cheesecake is mostly done in the center but still jiggly, turn off the oven.
- Leave the cheesecake in the oven for 10 minutes with the door open. Take it out and let it come to room temperature (1-2hrs).
- Let it cool in the fridge overnight. Top with berries or strawberries.
🥫 Storing and Reheating
This keto cheesecake will last in the fridge for up to 5 days. You can also freeze it for up to 2 months. To reheat, thaw in the refrigerator overnight. It is best when served chilled.
💭 Tips and Variations
- You can use a different crust recipe if you prefer. For example, a coconut flour crust would also be delicious.
- You can add some lemon zest to the filling for a citrus flavor.
- You can top your cheesecake with fresh berries, Lily's chocolate chips, or sugar-free syrup.
- If you want a really smooth and creamy texture for your cheesecake, make sure to use full-fat cream cheese and sour cream. Do not use fat-free versions of these ingredients.
- To make mini cheesecakes, use a muffin tin instead of a springform pan. Grease the muffin tin with butter or cooking spray. Press the crust mixture into the bottom of each cup and then fill with the cheesecake filling.
- Add ½ cup of sugar-free chocolate chips to the filling to make a chocolate cheesecake. You can also top your cheesecake with sugar-free chocolate ganache or chocolate syrup.
- For a creamier and more evenly cooked cheesecake, you can bake it in a water bath. To do this, wrap the outside of the springform pan with aluminum foil to prevent water from seeping into the pan during the baking process. Then, place the springform pan into a larger baking dish or roasting pan. Carefully pour hot water into the baking dish so that it comes about halfway up the sides of the springform pan. Bake the cheesecake as directed, and the water bath will help to distribute the heat evenly and prevent cracking. Be sure to let the cheesecake cool completely to room temperature before removing it from the pan and refrigerating it.
🍽️ What can I eat this recipe with?
This keto friendly cheesecake will make a great dessert pair with all kinds of low carb recipes for dinner entrees like Pan Fried Cod Fish, Instant Pot Chicken Leg Quarters, Air Fryer Pork Belly, and more.
👩🍳 Frequently asked questions
Yes, you can have cream cheese on keto. Cream cheese is an excellent source of healthy fats and protein, and it can be used in various keto-friendly recipes.
Yes, you can have coconut flour on keto. Coconut flour is a low-carb alternative to traditional flour, and it can be used in several dishes that are suitable for a keto diet.
Yes, almond flour is keto-approved. Almond flour is a low-carb alternative to traditional flour, and several keto-friendly recipes call for it.
📚 Related Recipes
Check out these other delicious dessert recipes!
For the filling
For the topping
- 1 cup fresh strawberries sliced
- Preheat the oven to 325F.
- Cut out a circle of parchment to fit the bottom of the pan.
- Place the baking paper circle in the bottom of the pan.
- In a mixing bowl, combine almond flour, stevia, and cinnamon for the crust.
- Add the melted butter and mix until fully combined.
- Transfer the crust to the prepared springform pan. Press down firmly to form a crust.
- Bake the low carb crust for 10 minutes then remove it from the oven and allow it to rest while you prepare the cheesecake filling.
- In a mixing bowl, combine cream cheese, stevia, and sour cream or heavy cream.
- Mix together until the ingredients are smooth and creamy.
- Whisk the room temperature eggs lightly in a separate bowl with vanilla extract and stevia until well combined.
- Pour the whisked eggs into the cream cheese mixture then stir with a whisk until just combined. Be careful not to overmix the cheesecake batter, as this can cause it to crack.
- Pour the filling into the crust then smooth the top with an offset spatula or butter knife.
- Bake for 45-50 minutes or until the cheesecake center is set and the edges are golden brown.
- Allow the cheesecake cool completely to room temperature, then store the cheesecake in the refrigerator for at least 2 hours, or until fully chilled.
- Once chilled, remove the keto cheesecake from the springform pan and top with fresh sliced strawberries.
- Let all your ingredients come to room temperature first before starting. This will ensure that they blend together smoothly and evenly.
- Be cautious not to overmix the batter when combining the egg mixture with the cream cheese mixture. Overmixing can cause the cheesecake to crack during baking.
- Let the cheesecake cool down to room temperature before refrigerating to help it set properly and keep condensation from forming on the surface.
- When slicing the cheesecake, dip your knife in hot water then wipe it dry with a clean towel between cuts. This will help to ensure clean, smooth slices.
- Store the cheesecake in the refrigerator covered in plastic wrap or tinfoil to prevent it from drying out or absorbing any odors.